Buttermilk Fried Chicken with Kimchi Relish
Some of the best dishes aren't planned. This one started as an experiment and turned into something worth sharing. Marinated overnight in buttermilk and Frenchmaid Kimchi Relish, then fried until crisp, these fried chicken thighs come out tender, punchy and hard to stop eating.
How this one started
Chef Jesper Gustafsson never set out to turn this into a recipe. He was testing what Frenchmaid Kimchi Relish could do beyond the obvious pairings, and the buttermilk marinade was meant to be a quick trial. It worked so well he rates it a 10 out of 10, and felt he owed it to everyone to share the result.
Serves: 2
Prep time: 10 minutes (plus overnight marinating)
Cook time: 10 minutes
Total time: 20 minutes, plus marinating
Ingredients
300g chicken thigh, bone out, cut in half
200g buttermilk
200g cornflour
Canola oil, for deep frying
Pickled nashi pear, sliced, to serve
Fresh coriander, to garnish
1 lemon, cut into wedges
Salt and pepper, to season
Method
1. Marinate
Mix the buttermilk, Kimchi Relish, and chicken thighs in a bowl. Seal and refrigerate overnight, or for at least 1 hour.
2. Fry
Set your deep fryer to 165°C. Make sure the chicken has been out of the fridge for an hour before cooking. Toss the chicken in cornflour and fry for 8 to 10 minutes, until internal temperature reaches 75°C.
3. Rest and season
Remove from the fryer and immediately season with salt and pepper. Rest for 5 minutes.
4. Plate
Serve with sliced nashi pear, coriander, and a lemon wedge.
Sous Vide & Vacuum Method (about 1 hour)
Marinate as above. Place the chicken and marinade in a vacuum bag and seal. Sous vide at 54°C for 1 hour.
After an hour, open the bag, toss the chicken in cornflour, and fry at 190°C for 3 minutes, until internal temperature reaches 75°C.
Menu Planning Notes
Marinate a batch the night before service, then fry to order in small batches for consistent crispness.
Both methods hold well; sous vide gives more control for high-volume service.
Where it fits on the menu: a main, a share plate, or paired with sides for a casual dinner menu.
Recipe by Chef Jesper Gustafsson.
Try it with Frenchmaid Kimchi Relish or request a free sample.
Looking for more restaurant menu inspiration? Browse our chef menu ideas., or try our Fried Chicken Burger recipe.
